Thomas Jefferson's crème brûlée : how a Founding Father and his slave James Hemings introduced French cuisine to America / by Thomas J. Craughwell

Object Details

Author: Craughwell, Thomas J. 1956-
Subject: Jefferson, Thomas 1743-1826 Knowledge Agriculture; Jefferson, Thomas 1743-1826 Knowledge France; Jefferson, Thomas 1743-1826 Relations with slaves; Hemings, James 1765-1801

Contents: Prologue: The man who abjured his native victuals -- Americans in Paris -- A free city -- A feast for the palate -- The wine collector and the rice smuggler -- Brother and sister, reunited -- Boiling point -- The art of the meal -- Epilogue
Summary: In 1784, Thomas Jefferson struck a deal with one of his slaves, James Hemings. The founding father was traveling to Paris and wanted to bring James along to master the art of French cooking. In exchange for James's cooperation, Jefferson would grant his freedom. Thus began one of the strangest partnerships in United States history. As Hemings apprenticed under master French chefs, Jefferson studied the cultivation of French crops so they might be replicated in American agriculture.

2012

18th century

Smithsonian Libraries

Topic: Food habits--History; Agriculture--History; Civilization; French influences